Good Old Yorkshire Welcome   




ON SATURDAY 13th MAY 2017 AT 2.30PM


Dear Master Pie Maker

On behalf of the Society we invite you to enter the famous 25th Annual Pork Pie contest.

The annual competition is an opportunity for pie makers and enthusiastic pork pie fanciers to get together in the famous Old Bridge Inn to enjoy the fine Yorkshire ale from Timothy Taylor’s Brewery, sample pie and peas, featuring fantastic fresh pies from all over the country.

Twelve finalists will be awarded a Certificate of Commendation and will be featured in the local and regional press. Trophies will be presented to the top THREE places.

To increase your chances of winning, you can have a maximum of 2 entries in the Traditional Pie competition and 2 entries in the Artisan/Speciality section, so why not try different recipes.

Don’t delay, take this opportunity to compete with the best on Saturday 13th May 2017, for the coveted prize of Champion Pork Pie Maker 2017.

Return your completed entry forms and fees to:

The Pork Pie Appreciation Society, c/o Old Bridge Inn, Ripponden,

Halifax, West Yorkshire, HX6 4DF

Click Here for an entry form in .doc format

Click Here for an entry form in .pdf format

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Pie Club History

It came to my notice recently that there is a new trendy illness around called ortharexia nervosa.

As I like to see myself as a trend setter, there is not a cat in hells chance of me get­ting this condition, because its an obsession with healthy eating; and as anyone who knows me well will tell you. Food is right up there with wine when it comes to my pleasure zones.


I spent my weekend eating and thinking at two birthday bashes, hut still found room on Tuesday night for three, yes three, courses at one of my favourite watering holes, the Old Bridge Inn in Ripponden The pub which is believed to he the oldest in Yorkshire (records show it dates back to 13O7) has been the Lindsay Eton Walkers family since 1963. her late grandma, Daisy Beaumont and her uncle Ian Beaumont, one of Rippondens most: colourful characters, ran the pub till 2001 when Lindsay took It over with her husband, Tim. Its still very much a tradi­tional pub that sticks to a tried and tested formula. No music or gaming machines lust interesting ales independent brewers, a real fire; antique furniture and a good old Yorkshire welcome. That welcome includes food. Horne cooked seasonal stuff which is Locally sourced where possible, and cooked, by Lindsay and 23-year-old Yvonne Lumb.

The pub has always had a reputation for good food since Ians days, and still has today thanks in no small part to its lunch-time . carvery (which was started in 1963), its evening blackboard menu (usually seven, starters and sweets and eight mains which change on a regular basis) and its annual pork pie contest which attracts interest from all over the country.

While home made pies and retro puddings Like ginger sponge, sticky toffee and bread and butter, are always on the evening ,menu there ace lots of new, more con­temporary dishes on offer thanks to Yvonne, who trained in London and spent three months working along side celebrity chef, Gary Rhodes and she is still in contact with hirn.

They include soy and Chilli duck breast with pak-choi and Anna potatoes; sea bass fillet on crushed wild garlic potatoes, spinach and sun blessed tomatoes and king scallops with chorizo and celenac puree.

My son stuck with tradi­tional meat and potato pie with mushy peas (lots of meat and the short crust pas­try was worth a mention he told me) while I went on the recommendations of friends. A well known barris­ter will tell anyone who cares to listen that the crispy chilli beef salad with sesame oil can not be faulted, while another regular assured me the strawberry and raspberry fool with toasted oats was to die for. And they are right.

The oats are baked in the oven like a huge biscuit with flour, sugar and butter and topped with a layer of pureed strawberries and raspberries and a whipped cream, sugar and custard mix. A heavenly fool if I do say so.

It lust about beats the salad starter. Strips of beef are coat­ed in flour Seasoned with dif­ferent spices and chilli oil before being deep fried. They sit on a bed of leaves which are drizzled with Tabasco. You need courage to eat this because it really packs a punch; I had risotto for mains. This came with crab, broad beans, tomato and tar­ragon. I firmly believe you can tell a good risotto by the first mouthful. If all you can taste is the rice, forget it. Luckily the first thing that hit my taste buds was the crab. Not overwhelming just immaculately composed The bill with one glass wine of and numerous cokes came to £34 Before you go thinking I am Mrs Greedy.

You need to know one thing I had a starter sized risotto so maybe just maybe Ive got a touch of ortharexia nervosa after all!


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